Apricot Veal Burger with Yogurt Dressing

Ingredients :

• 500g pork and veal mince
• ¼ cup finely chopped dried apricots
• 4 spring onions, finely chopped
• 2 tspn sweet chili sauce
• 1 clove garlic, crushed
• salt and pepper
• 1 egg, lightly beaten
• 1-2 tbsp fresh white breadcrumbs
• 1 large red capsicum
• oil for frying
• 1 focaccia, cut into quarters
• snow pea sprouts for serving
  
  For the Yogurt dressing
• ¼ cup plain yogurt
• 2-3 tspn honey
• 1-2 tspn tahini or peanut butter
• 1 clove garlic extra, crushed

Preparation and Cooking Instructions

1. To make yogurt dressing : Combine yogurt, honey, tahini or peanut butter and garlic in small bowl, mix well
2. Combine mince, apricots, spring onions, chili sauce, garlic, salt, pepper, egg and breadcrumbs in large bowl. Mix with hands until well combined. Divide mixture into 4 and shape into round patties; cover and refrigerate 10 minutes.
3. Cut capsicum in half. Remove seeds and membrane. Place capsicum, skin side up on grill tray and brush lightly with oil. Cook under preheated grill 4-5 minutes or until skin has blistered and blackened. Remove from heat, cover with damp tea-towel until cool. Peel away skin and cut into thin strips.
4. Heat oil in large heavy-based frying pan. Cook patties over medium heat 3-4 minutes each side or until brown and cooked through. Drain on paper towels. Slice focaccia in half horizontally. Lightly toast cut sides and butter if desired. Place bases on serving plates; on each, place sprouts, a patty, capsicum strips, yogurt dressing and a final slice of focaccia.